Almond semolina and nougat cream sauce

For 4 people
  • 40 g ground almonds
  • 500 ml Milk
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 75 g semolina
  • 1 Egg
  • 100 g nougat chocolate
  • 200 g whipped cream
  • 3 mandarins
  • Mint and roasted almond halves
30 minutes
Roast the ground almonds in a pan until golden brown. Bring the milk, sugar, vanilla sugar and salt to the boil. Set aside 1 tablespoon of almonds. Stir the remaining almonds and semolina into the milk and bring to the boil briefly. Remove from the heat and let the semolina swell for about 5 minutes. Separate egg. Stir the egg yolks into the hot semolina. Beat egg whites until stiff and fold in. Pour into 4 suitable dessert glasses, allow to cool. Finely chop the chocolate for the sauce. Heat the cream, melt the chocolate in it. Peel the mandarins so that the white skin is removed. Slice the fruit and arrange on top of the semolina. Serve garnished with the remaining almonds, mint leaves and roasted almond halves. Add the sauce
1 person approx:
  • 630 kcal
  • 2640 kJ
  • 13 g protein
  • 35g fat
  • 64 g carbohydrates


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